Hatos Bar only stocks full-flavor craft ales, both bottled and on draft, from small-scale regional microbreweries. These are intended not for chugging down to slake the thirst but for leisurely sipping and appreciation.
There’s nothing ordinary about the food, either. Hatos Bar has blazed a trail as the first place in Tokyo to make and sell authentic pit barbecue, the kind of down-home cooking better associated with the southern states of the USA than inner-city Tokyo.
The menu is short and to the point: smoked pork sliders, pulled pork, baby back ribs, and usually a couple of other seasonal specials. There are fries and salsa as starters, with chili beans, corn bread and mac ‘n’ cheese for those with serious appetites. Ieki and his partner, Tsuki, also rustle up decent pastas and salads.